Making butter is so easy in the Thermomix and it really is quite nice seeing the process of the cream change to butter and buttermilk. It is great for the kids to know where and how our food is made. Use the by-product of buttermilk for baking (it can also be frozen). I can sometimes get 600ml of cream on special for around $2.00, which makes this a good cost saving compared to shop purchased spreadable butter. But even without any cost saving, I think there is value in knowing exactly what is being spread on your bread!
This is the same basic recipe as in the Everyday Cookbook, with a bit of a tweak to make it easy to spread.
- 600g cream (cold, fresh, whipping cream - NOT thickened cream)
- 1 tsp salt
- 80g non-flanoured oil (such as grape seed, rice bran, or macadamia)
- Insert butterfly into Tmx bowl.
- Add 600g cream (cold, fresh, whipping cream - NOT thickened cream)
- Blend on speed 4 until it separates into butter solids and butter milk. You will need to watch and listen during this step. Start with the MC in place until it thickens enough to not splatter, then you can look in and tell when it separates. It also changes sound. This can take from 1 - 3 minutes depending on the freshness of the cream.
- Remove the butterfly. Push all the solids to the bottom of the bowl. Insert the basket on top of the solids and use this to easily strain off the buttermilk into another container. Squeeze as much buttermilk out of the solids as you can using the spatula. Don’t throw the buttermilk away! It is great to use in baking and you can also freeze it to use another time.
- Place 500g chilled water (it must be cold) into the bowl with the butter and mix for 5-10 seconds on speed 4 to wash the butter.
- Strain liquid again through the basket, this time down the sink. Get as much liquid out as you can. Use the spatula to press it to get the liquid out.
- Add 1 tsp of salt (this preserves it a little longer, but is optional) and oil. Mix in for 30 seconds on speed 4.
- Scoop into a container and store in the fridge.